Vanilla, Apricot & Hazelnut Mini Cake
- Level:
-
Medium
Hazelnut sponge cake
Used Products: Hazelnut sponge cake
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5.0 ozCreamed butter
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1.7 ozSunflower oil
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4.9 ozSugar
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6.7 ozEgg yolks
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10.6 ozPartly toasted hazelnuts
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2.8 ozWeak flour
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9.5 ozEgg whites
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4.2 ozBrown sugar
Preparations: Hazelnut sponge cake
- Whisk the sugar with the egg yolks followed by the fats.
- Whisk the egg whites with the brown sugar.
- Mix everything together and add the dry ingredients. Spread out.
- Bake at 170ºC for 30 minutes (in a 60x40 cm tin).
Mousse chocolate milk vanilla
Used Products: Mousse chocolate milk vanilla
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9.5 ozMilk
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6.3 ozCream
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6.3 ozEgg yolks
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13.8 ozFrothy cream
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3.2 ozGelatin mass
Preparations: Mousse chocolate milk vanilla
- Make the crème anglaise with the cream, milk, egg yolks and gelatin leaves at 85ºC.
- Emulsify with the chocolate.
- At 24ºC add the frothy cream and pour out.
Creamy vanilla
Used Products: Creamy vanilla
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2.2 ozMilk
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0.1 ozGelatin
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4.4 ozChilled liquid cream
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1Bourbon vanilla pod
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0.1 ozLime peel
Preparations: Creamy vanilla
- Flavour the milk with the vanilla and the zest for 24 hours.
- Boil and strain over the white chocolate.
- Emulsify and gradually add the cold milk to the food mixer.
- Leave in the refrigerator for 24 hours and pour out.
Apricot passion compote
Used Products: Apricot passion compote
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4.9 ozPassion fruit purée
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12.0 ozApricot puree
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1.4 ozInvert sugar
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0.5 ozGelatin leaves
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9.9 ozDiced apricot
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2.8 ozLemon juice
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15.4 grLime zest
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0.7 ozSugar
Preparations: Apricot passion compote
- Boil the purées, the sugar and the gelatin leaves.
- Mix the juice with the diced apricot.
- Mix and keep aside for assembly.
Assembly
- Take a Mona Lisa dome (CHD-CM-21428E0-999), add a little vanilla cream to the bottom and then stick on a sponge disc.
- Finish closing with apricot compote and freeze.
- Place the milk chocolate mousse into a 5 cm diameter hemisphere mould, freeze and apply a black glaze coating.
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